No. 437 — Celery Sauce for Boiled Beef or Chicken
English historical translation of Molokhovets recipe No. 437 from the 1901 Russian cookbook, retaining original methods and measures.
For chicken or young chicken, first cook the birds separately in a small amount of water with one onion, half a leek, one parsley root and two or three celery roots.
When the meat is cooked, remove it and strain the stock. Add one spoonful of Finnish-style butter mixed with two spoonfuls of flour and cook thoroughly with celery greens.
Salt, strain and pour over two or three young chickens, or one large chicken, cut into serving pieces on a platter.
For boiled beef use the same sauce prepared with beef stock.
To provide
1 chicken or 2 young chickens 1 onion, ½ leek and 1 carrot, as listed | 2–3 celery roots 1 spoonful of butter and 2 spoonfuls of flour |